Tofu from the Salt River
By VicentaLakin
* The recipe is for information, depending on what you like and what you like to eat. * When the acupuncture is shrunk, do not buy too little, do not cut too little, or burn it. Personally, I prefer to bean curd, not old and salty. ♪ The hips must knock. ♪ *The salted meat must be cut in small pieces at least two hours in advance, soaked in the water, during which the water is changed several times。
Recipe Recommendations
- mussel
- tender tofu 1 block
- bacon a small strip
- Jiang few slices
- onion few
- cooking wine appropriate amount
- salt appropriate amount
- white pepper
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Tofu from the Salt River
1
Preparatory work: Scratching small pieces of salt in water at least two hours in advance. Watch out! When the bellies are bought in the market, let the standers pick up and, above all, let the standers knock on the side, they have their own wooden hammers, and it's easy to cook when they knock soft. It's okay to come back with the knife, but it's easy to break it. Soak up good salted meat and extract asphalt. Grab the salt, wash it in a few minutes. In the pot, cold water without running through the river, the fire opens and the lid continues to boil for three minutes before the leaching. Cut the bigger guillotine。2
The kettle, the ginger under the hot oil, and then the salted fire。3
I moved to the casserole, and when I didn't buy a casserole, I put water in the casserole. The water should not be too little, the fire should burn and float and the pot should be covered for an hour and a half。4
The tofu and proper salt of the slices are put into the pot about 10 minutes before it is released, and the onions are spilled in front of the pot, and the chicken is free and free。